Soup Base

Name: Soup Base
Ingredients: 2 pounds chicken carcasses including feet, necks, and backs; 1 pound pigs feet; 2 cups dried bonito; 0.5 cup dried scallops; 0.5 cup dried shrimp; 2 to 3 pieces dried kombu; 5 to 6 dried shiitake mushrooms; 1 large onion, quartered; 2 carrots, peeled and halved; 2 to 3 scallions, trimmed; 0.5 apple; 0.5 potato; 0.25 head cabbage; 1 clove garlic, peeled; 1 medium piece ginger, peeled and halved

4.0

(3)

4 Reviews

By

Martha Stewart Editors

Updated on September 28, 2016

Servings:

5

This recipe is from the Rai Rai Ken restaurant and is used to make Shoyu Ramen.

Ingredients

2 pounds chicken carcasses including feet, necks, and backs
1 pound pigs feet
2 cups dried bonito
½ cup dried scallops
½ cup dried shrimp
2 to 3 pieces dried kombu
5 to 6 dried shiitake mushrooms
1 large onion, quartered
2 carrots, peeled and halved
2 to 3 scallions, trimmed
½ apple
½ potato
¼ head cabbage
1 clove garlic, peeled
1 medium piece ginger, peeled and halved

Directions

Bring a large pot of water to a boil over high heat. Add chicken and pork and cook for 4 to 6 hours to remove fat. Drain and rinse under cold water; set aside.
Fill a large pot with 32 cups of water. Add bonito, dried scallops, dried shrimp, kombu, and dried mushrooms; bring to a boil over high heat. Add chicken, pork, onion, carrots, scallions, apple, potato, cabbage, garlic, and ginger. Return just to a boil and immediately reduce heat to medium. Simmer, skimming the surface every 10 to 15 minutes for 1 hour.
Continue simmering soup base for 2 hours, skimming twice per hour. Continue simmering until golden and clear, 3 to 5 hours more, adding hot water as needed to keep ingredients covered. Strain and let cool completely before refrigerating or freezing in an airtight container.